Mini Roasted Broccoli Onion Frittatas

Baked in a muffin pan, these mini roasted broccoli onion frittatas with goat cheese are perfect served warm for brunch or cold as leftovers.

Brunch doesn’t really have a season, and at least in my world, it doesn’t have a time of day either.

Ever since my childhood, I have loved waffles or pancakes for dinner. It just feels like such a treat to flip your eating schedule upside down. Why not make your last meal of the day more like your first meal?

My tastes have evolved as I’ve grown up into a more savory person than sweet when it comes to breakfast and brunch.

Specifically, I am a big fan of eggs. They are quick, easy and endlessly versatile.

There have been many mornings, mid-days and nights where I am completely content eating an egg sandwich with just greens and maybe a little cheese on a couple slices of crusty bread or a biscuit.

But I also adore eggs paired with vegetables. Leftover roasted veggies can bulk up scrambles with flavorful additions like salsa or pesto.

If I am feeling a bit more fancy, I will bake a crustless quiche or make a frittata.

They don’t take much effort beyond those fast, casual egg dishes and you end up with something worthy of guests and leftovers.

Bake Mini Frittatas In A Muffin Pan

For these mini roasted broccoli onion frittatas, I use a muffin pan instead of a skillet. 

Of course, there is nothing wrong with cutting a full-sized frittata into wedges. But I do like how they end up perfectly portioned out.

Plus they look lovely lined up on a serving platter for brunch, and they could not be more convenient to eat this way cold from the fridge as leftovers.

Before I do any egg whisking, I roast the vegetables. While I love broccoli in all forms, it only takes 15 minutes to roast small florets and for them to turn bright green.

Along with the broccoli, I roast sliced red onions all tossed in olive oil, salt and pepper.

Broccoli and onions are such a good combination. For a little something extra, I top each muffin cup with crumbled goat cheese before the pan goes in the oven.

How To Make Mini Roasted Broccoli Onion Frittatas

First, I preheat the oven to 400 degrees F. This temperature works well for roasting the veggies and baking the frittatas.

Then I toss 3 cups of small broccoli florets and a sliced red onion with olive oil, salt and pepper. I make sure to spread them across a sheet pan.

The broccoli and onions finish roasting in just 15 minutes.

Next, I grease a muffin pan with non-stick cooking spray and work on the egg part of the recipe.

In a large bowl, I whisk together 9 eggs with a half cup milk, salt, pepper and lots of chopped parsley.

With all the components prepped, it’s time for assembly. I spoon the roasted broccoli and onions into the muffin cups.

Then I pour in the egg mixture. The cups should end up about three-quarters of the way full.

Finally, I sprinkle each one with the crumbled goat cheese.

The roasted broccoli onion frittatas bake in 15 minutes. They will puff up quite a bit. After a couple minutes they will sink back down.

I finish each frittata with some additional parsley on top.

You can serve these warm or at room temperature. One of my favorite leftover lunches is to chop up cold frittatas that I have in the fridge and toss them with whatever salad greens.

Mini Roasted Broccoli Onion Frittatas

• Author: Paige Adams
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: Makes 12 1x

Print Recipe

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Description

Baked in a muffin pan, these mini roasted broccoli onion frittatas with goat cheese are perfect served warm for brunch or cold as leftovers.

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Ingredients

Scale 1x2x3x

• For vegetables
• 3 cups small broccoli florets
• 1 small red onion, sliced
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• For frittatas
• Non-stick cooking spray
• 9 large eggs
• 1/2 cup milk
• 3 tablespoons chopped parsley plus more for serving
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup crumbled goat cheese

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Instructions

1. Preheat the oven to 400 degrees F.
2. Toss the broccoli and onions with olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper on a sheet pan and spread into a single layer. Roast for 15 minutes until the broccoli turns bright green and the onions have softened.
3. Grease a 12-cup muffin pan with non-stick cooking spray.
4. In a large bowl, whisk together the eggs, milk, parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
5. Spoon the broccoli and onions into the muffin cups. Pour in the egg mixture until the cups are about three-quarters full. Sprinkle with crumbled goat cheese on top.
6. Bake for 15 minutes until the eggs have puffed up and are set. Garnish with additional chopped parsley before serving.
7. Serve warm, at room temperature or chilled from the fridge.
8. Store in an airtight container in the refrigerator up to 1 week.

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